Ingredients (makes 35 – 40)
For the Pani
- 2 cups coriander leaves with stalks 1 ½ cup mint leaves
- 1 tbsp roughly chopped root ginger 3 tbsp baobab powder
- 7 tbsp tamarind pulp
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 2 tbsp pickled fresh peppercorns
- 1 tsp spirulina powder or wheatgrass powder 2 tbsp powdered jaggery
- 1 tsp salt or according to taste
- 3 cups water
Method
1) Blend together all the ingredients for the pani. Taste and adjust as necessary. It should be a little sour, sweet, salty, herby and spicy.
For the Green Paste
- ½ red onion quartered
- 1 tbsp finely chopped root ginger
- ¾ cup fresh grated coconut
- 1 garlic clove
Method
1) Blend together all the paste ingredients in a blender without adding water. It will form a coarse paste.
For the filling
- 2 tbsp coconut oil
- ¾ tsp brown mustard seeds
- 2 tsp urad dal (split and skinned black lentils)
- 2-4 dried chillies
- 20 fresh curry leaves
- 4 beetroots peeled and chopped into small cubes 2 cups plantain chopped into small cubes
- ½ cup coarsely grinded peanuts
- Salt according to taste.
Method
- Heat the oil in a non-stick pan over medium heat. Add the mustard seeds, lentils and dried chillies. Reduce the heat.
- Once the popping of the mustard seeds starts to subside and the lentils have turned into a light golden colour, add the curry leaves followed by beetroots and plantain. Mix it well. Immediately add the ground peanuts; season with salt and mix well.
- Cover with the lid and cook for 15-20mins or until the vegetables are soft.
- Finally add the green paste to the beetroot and plantain mixture and cook gently for 3-4 minutes stirring occasionally. Taste and adjust the seasoning.
About Kajal
Wellness cooking and natural foods has been a part of my life for decades. My family’s personal struggle with health and well-being led me to pursue my passion for cooking and make a difference to the world around me.
Having experienced first-hand the power of nutrition and a balanced lifestyle in bringing back my mother from stage 4 cancer, I embarked on a path to achieve my ambition of becoming a wellness chef and nutritional expert.
I started by creating her own recipes using ancient healing ingredients, some of which are now known as super foods and brought them to a plate as a piece of art. It was my mission to change the idea of some who thought healthy eating was boring, bland and uninspiring!
And that is where ‘Kajal’s Healthy Kitchen’ was born! I run regular healthy cookery workshops, international yoga and well-being retreats, consultancy services for clients looking to achieve health and wellness goals, corporate events, and tailored dinner parties.
Disclaimer: Recipes are provided for information purpose only. OAUK is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, or nutrition, please do your own research and consult with your health care practitioner.
